This Easy Rhubarb Jam Tart Recipe makes cute mini jam tarts or tartlets.
If you want to make larger tarts, simply use a larger size cookie cutter to make larger pastry shells.
I used Strawberry-Rhubarb Jam for these tarts, but you can use any type of Rhubarb Jam, or any other fruit jam instead.
A colourful, delectable treat!
1 3/4 cups all-purpose flour
2 tbsp. granulated sugar
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 cup butter
2 egg yolks
1 cup rhubarb jam or any type of jam
1 tbsp. whipping cream, unwhipped
Cookie Cutter (2 - 3" for mini tarts)
Combine the flour, sugar, salt and cinnamon in a bowl.
Add the butter, and mix together (using a fork or pastry blender), until the mixture resembles coarse crumbs.
In another bowl, mix 1 egg yolk with 2 tbsp. ice water and add to the flour mixture.
Combine entire mixture together until the dough comes together and forms a ball.
On a floured surface, roll out the dough to a thickness of about 1/4".
Using a cookie cutter cut out round shapes and press into a mini tart or muffin tin pan. Shape crust.
Fill each pastry shell with about 1 1/2 tsp. jam, and decorate the tops of the tarts with cut-outs of dough.
In a small bowl, combine the remaining egg yolk and the cream. Lightly brush the exposed dough with the egg yolk/cream mixture.
Bake at 350° F for *20 to 25 minutes.
Note - if you are making larger treats, the bake time will need to be increased accordingly.
Enjoy these Rhubarb Tarts!
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